1 can mushroom soup (cream)
1 (2 oz.) jar pimento
1/4 c. asparagus juice
1 lg. can asparagus
4 boiled eggs
1 c. grated cheese
Cracker crumbs
1/4 c. butter, melted

Combine asparagus juice and pimento. In baking dish, layer asparagus, sliced eggs, and mushroom soup. Top with cheese, cracker crumbs, and butter. Bake at 400 degrees for 30 minutes.